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Ingredients
- 1.73 lbs flank steak, sliced thin on the bias (if you pop it in the freezer for twenty minutes, it’ll make it easier to slice)
- 1 tbsp coconut oil
- 1 tbsp Earth Balance buttery spread
- 1 pound baby bella mushrooms
- 1 tbsp minced garlic
- 1 onion, minced
- 2 tsps beef bouillon (be sure to check this for gluten)
- 2 tsps gluten free all purpose flour
- 1/4 cup red wine
- 1 tsp dijon mustard
- 1 tbsp Worchestershire sauce
- salt
- pepper
- 1/2 cup unsweetened plain almond milk
- 1/4 cup sour cream substitute (I used Tofutti)
- 1 package Jovial gluten free egg noodles
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